Baja-style Fish Tacos with Spicy Lime Crema

These light and crispy fish tacos are such a treat. A simple cabbage slaw and a combination of yogurt and sour cream kicked up with a little spice, make for the most satisfying, vacation worthy meal.

Course Main Course

Cuisine Mexican

Keyword fish, taco

Servings 6 people

Author Christina Shoup

Ingredients

Fish/Batter

2 lbs cod, cut into pieces roughly 1 inch wide
1½ cups flour
1 tsp kosher salt
½ tsp freshly ground pepper
3-4 shakes hot sauce Cholula Chipotle is my favorite
12 oz light beer I used Corona

Spicy Lime Crema

½ cup plain Greek yogurt
½ cup sour cream
1 lime, squeezed
adobo sauce from canned chipotle peppers or Sriracha sauce works great, too
½ tsp kosher salt

Cabbage slaw

2 cups shredded green or red cabbage
¼ cup cilantro, roughly chopped
¼ cup red onion, finely chopped
1 lime, squeezed
1 tbsp apple cider vinegar
½ tsp kosher salt

For serving

lime wedges
½ cup fresh pico de gallo
12 flour or corn tortillas, warmed

Instructions

Combine ingredients for crema in a small bowl and set aside. Adjust seasoning to your level of desired spiciness. If you like it extra spicy, finely chop up a canned chipotle pepper and add to the mixture.
In a medium bowl, combine ingredients for cabbage slaw in a bowl and set aside.
In a medium bowl, whisk all dry ingredients for the batter. While whisking, slowly add the beer, followed by the hot sauce and thoroughly mix until fully combined and no lumps remain. Add fish pieces to the batter and coat evenly.
Prepare a sheet pan with paper towels. In a large Dutch oven, heat about ½ - ¾" of vegetable oil to 350°. When the oil is hot, carefully place a few pieces in the oil and cook till golden, about 2-3 minutes on each side. Place fried fish on paper towels and sprinkle with a little kosher salt. Repeat with remaining fish, adjusting the temperature as needed to maintain 350° temperature.
Fill warm tortillas with fish, slaw, crema and toppings. Enjoy every single spicy, crispy bite!